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Thursday, 1 January 2009

Fish Sticks, Taco Style

Fish Sticks, Taco Style
CRISCO Shortening for deep frying
1 package (9 ounces) frozen fish sticks
1/4 cup taco sauce
1/2 cup shredded Monterey Jack cheese
Heat Crisco to 365: in deep saucepan or deep fryer. Fry frozen fish sticks in hot Crisco for
3 minutes or until browned. Drain on paper towels.
Arrange fried fish sticks on a broilerproof serving platter. Drizzle taco sauce over fish
sticks; sprinkle with cheese.
Broil 4 inches from heat for 1 to 2 minutes or until cheese is melted
Pineapple Drumsticks
1 egg, slightly beaten
1/4 cup water
2 tablespoons milk
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baking powder
12 broiler-fryer chicken drumsticks
CRISCO Shortening or CRISCO Stick for deep frying
Pineapple Sauce
1 cup green pepper chunks
1/2 cup coarsely chopped onion
1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick
1 can (20 ounces) pineapple chunks in pineapple juice, drained; reserve juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water
Combine egg, water, and milk. Combine flour, 1 tablespoon cornstarch, cornmeal, and
baking powder; add to first mixture and mix until smooth. Dip each drumstick into batter,
letting excess batter drain for a couple of seconds.
Heat Crisco to 350ºF in a deep fryer or a large heavy saucepan. Fry drumsticks in hot
Crisco for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with
slotted spoon and place on paper towels.
While chicken is frying prepare sauce. Melt 1 tablespoon Crisco in a saucepan. Sauté
green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple
juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until
blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring
occasionally. Cook for 2 minutes.
Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce.


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